Ingredients:
Chana 250gms
Thondekai 150gms
Red chilli 5.6
Dhania seeds 1 tablespoon
Jeera 1 teaspoon
kali Mirch 1/2 tea spoon
Methi 1/4 teaspoon
Garlic 2.3 pieces
onion small peice
Imli small ball
Jaggery 1 small piece
Haldi little
Sarsaw 1 tea spoon
kadipatha 10/15 leaves
Salt to taste
Method:
Roast red chillies, dhania, jeera, kali mirch, methi then add onion garlic in little oil.
Grind this masala with imli, haldi and very little coconut. After nice paste add grated coconut and just grind for 30 seconds.
In the cooker boil chana with salt(give 3 whistle) add thondekai and boil again. Add jaggery. salt if requires.
In another kadai or frying pan put little oil. Add sarsaw kadipatha red chilly.(This is the thadka) Add ground masala and fry for 2 minutes.then add boiled chana/thondekai.
Cook it till the gravy reduces as much you want.
Chana 250gms
Thondekai 150gms
Red chilli 5.6
Dhania seeds 1 tablespoon
Jeera 1 teaspoon
kali Mirch 1/2 tea spoon
Methi 1/4 teaspoon
Garlic 2.3 pieces
onion small peice
Imli small ball
Jaggery 1 small piece
Haldi little
Sarsaw 1 tea spoon
kadipatha 10/15 leaves
Salt to taste
Method:
Roast red chillies, dhania, jeera, kali mirch, methi then add onion garlic in little oil.
Grind this masala with imli, haldi and very little coconut. After nice paste add grated coconut and just grind for 30 seconds.
In the cooker boil chana with salt(give 3 whistle) add thondekai and boil again. Add jaggery. salt if requires.
In another kadai or frying pan put little oil. Add sarsaw kadipatha red chilly.(This is the thadka) Add ground masala and fry for 2 minutes.then add boiled chana/thondekai.
Cook it till the gravy reduces as much you want.
